In some regional bakeries – pastry shops.
The Grimolle is a home-made fruit crepe, often with apples. It is traditionally cooked in a bread oven on a cabbage leaf. Grimolles are traditionally associated with the Saint-Vincent-la-Chatre fair, in the Melle canton, on the last Sunday of August. To make them, you must ‘butter a sheet of soft choux pastry and spread the buttered sheet with crepe batter’ before ‘placing it in a hot oven’. According to Béguin, the saligalé is ‘a special cake from the Civray and Chef-Boutonne region’. These are home-made pastries which are eaten among friends immediately after cooking or baking. Nowadays, they are fried and eaten as crepes as a dessert or snack. They are made by Deux-Sèvres pastry chefs.